Ingredients for Back Ribs Casserole
- 3 lbs back ribs
- 1 (26 ounce) jar sauerkraut
- 1 teaspoon caraway seeds
- 1 medium onion
- 1 (28 ounce) can of crushed tomatoes
- 1 tablespoon granulated sugar
- generously seasoned salt
- generously freshly ground black pepper
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How to Make Back Ribs Casserole
- Preheat oven to 350°F (175°C).
- Cut 3 lbs back ribs into serving-size pieces (approximately 2-3 inches long).
- Season both sides of the ribs generously with seasoned salt and freshly ground black pepper.
- In a large bowl, combine 1 (26 ounce) jar sauerkraut with 1 teaspoon caraway seeds. Gently toss to combine.
- Pour sauerkraut mixture into a shallow 2-quart casserole dish.
- Arrange 1 medium onion, thinly sliced, over the sauerkraut.
- Top with 1 (28 ounce) can of crushed tomatoes and their juices. If using whole tomatoes, cut them into chunks first.
- Sprinkle 1 tablespoon of granulated sugar over the tomatoes.
- Arrange the seasoned back ribs over the entire surface of the casserole.
- Cover the casserole dish tightly with a lid or aluminum foil.
- Bake for 1 hour.
- Remove the lid or foil and continue to bake for another 45-60 minutes, or until the ribs are very tender and the sauce has thickened slightly. The internal temperature of the ribs should reach 190°F (88°C).
- Let the casserole rest for 10 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
19g
Fat
88g
Carbs
3g
